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Raudah, R
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Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Materials Science & Nanotechnology

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PEMBUATAN ASAM ASETAT DARI LIMBAH CAIR KULIT KOPI ARABIKA (Coffea arabica. Sp) Rosmiati, R; Yunus, M; Raudah, R
Jurnal Sains dan Teknologi Reaksi Vol 22, No 02 (2024): JURNAL SAINS DAN TEKNOLOGI REAKSI
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jstr.v22i02.6420

Abstract

ABSTRAK Penelitian tentang pembuatan asam asetat dari limbah cair kulit kopi (coffea arabika. Sp) telah dilakukan. Limbah cair kulit kopi dapat dimanfaatkan untuk menghasilkan asam asetat, dan diharapkan dapat menghasilkan mutu asam asetat yang baik sesuai dengan standar mutu asam asetat dari nira aren (Arenga pinnata) SNI 01-4371-1996. Proses fermentasi dilakukan dalam dua tahapan, tahap pertama adalah fermentasi limbah cair kulit kopi menjadi alkohol secara anaerob, tahap kedua adalah fermentasi alkohol menjadi asam asetat secara aerob. Fermentasi secara aerob dilakukan dengan memvariasikan penambahan bakteri acetobachter aceti dan tanpa penambahan acetobachter aceti, serta variasi waktu yaitu selama 7, 10, dan 15 hari. Hasil penelitian menunjukkan bahwa asam asetat yang diperoleh tanpa penambahan bakteri A. Aceti tidak memenuhi standar mutu sedangkan dengan penambahan bakteri A. aceti telah memenuhi standar mutu yaitu: kadar asam asetat: 6,48%, kadar alkohol: 4,35%, TPT: 1,27%, pH: 4 dan cemaran logam (Pb: -0,3116, Cu: -0,7397, Zn: - 0,5623).Keywords: fermentasi, kopi, Acetobachter aceti, SNI 01-4371-1996.
UTILIZATION OF ARABICA COFFEE HUSK FROM THE PULPING PROCESS FOR BIOETHANOL PRODUCTION Raudah, R; Ernawati, E
Jurnal Sains dan Teknologi Reaksi Vol 22, No 01 (2024): JURNAL SAINS DAN TEKNOLOGI REAKSI
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jstr.v22i01.6335

Abstract

ABSTRACTOne of the sugar sources that can be used as a raw material for bioethanol production is the waste from Arabica coffee husk. This waste is chosen as the base material for bioethanol production due to its high reducing sugar content, its non-competition for food resources, and its abundant availability. The research employs the yeast Saccharomyces cerevisiae using fermentation methods to investigate the effects of fermentation time and yeast dosage on achieving optimal bioethanol concentration. This study varied the fermentation times at 62, 72, and 82 hours, as well as the addition of yeast at 0.5 g, 1 g, and 1.5 g. The resulting fermentation liquid was then distilled, and the bioethanol concentration was tested using a refractometer. Subsequently, the bioethanol concentration was analyzed using gas chromatography. The results showed that at a fermentation time of 72 hours with 1.5 g of yeast, bioethanol production reached 62%, with a concentration of 97.72% (%v/v).Keywords: bioetanol, fermentasi, kopi, Saccharomyces cerevisiae, khromatografi gas.
Co-Authors E Ernawati, E M Yunus Rosmiati, R